Delicious Homemade Ranch Dressing: Easy Recipe in a Jar

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Make Your Own Ranch Dressing Container

Are you tired of store-bought ranch dressing with a long list of unknown ingredients? Try making your own homemade ranch dressing container! It’s easy, nutritious, and delicious. Whether you’re a ranch dressing enthusiast or just looking to elevate your salads, this recipe is a game-changer.

Once you taste the fresh flavors of this homemade ranch dressing container, you’ll never go back to the bottled stuff. It’s perfect for dipping veggies, drizzling over salads, or even as a tasty dip for chicken wings. Plus, you can customize the flavors to suit your taste preferences. Trust me, you won’t regret making your own ranch dressing!

  • Number of Diners: 8 servings
  • Difficulty: Easy
  • Estimated Preparation Time: 10 minutes


  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 teaspoon fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • Salt and pepper to taste


  1. In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
  2. Stir in lemon juice, garlic, parsley, chives, onion powder, and dill until well combined.
  3. Season with salt and pepper to taste.
  4. Transfer the ranch dressing to a container and refrigerate for at least 1 hour before serving.

Benefits of Homemade Ranch Dressing

Making your own ranch dressing allows you to control the quality of ingredients, ensuring a healthier option with no additives or preservatives. Plus, the fresh flavors of herbs and spices provide a taste that’s far superior to store-bought dressings.

Recommendations and Advice

Feel free to adjust the seasoning according to your preference. You can add more herbs for a stronger flavor or tweak the amount of buttermilk for a thinner consistency. Don’t be afraid to experiment!

Curiosities About the Recipe

Ranch dressing is widely popular in the United States and is often used as a dip for buffalo wings, pizza, and even french fries. It was originally created by a plumber-turned-cowboy in the early 1950s, and its versatility has made it a staple in American cuisine.

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